- 1.5 lbs sandwich steak, thinly sliced
- 3 tbsp soy sauce
- 3 tbsp olive oil, divided
- 1 tbsp red wine vinegar
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 2 large onions, thinly sliced
- 1 tbsp brown sugar
- 1/2 tsp kosher salt
- 2 tbsp prepared horseradish
- 4 sandwich rolls, split and lightly toasted
Caramelized Onion Soy-Glazed Sandwich Steak
Ingredients
Method
- Whisk soy sauce, 1 tbsp olive oil, red wine vinegar, garlic, smoked paprika, and pepper. Toss with the sliced sandwich steak and marinate 20-30 minutes at room temperature.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add onions and the salt, cooking slowly, stirring occasionally, 15-18 minutes until deeply caramelized. Stir in brown sugar in the last 2 minutes; remove onions and set aside.
- Wipe out the skillet and place over high heat until smoking.
- Working in batches to avoid crowding, sear the marinated steak strips 1-2 minutes, tossing once, until well browned but still juicy — don't overcook thin slices.
- While the steak sears, stir together horseradish and remaining 1 tbsp olive oil for a sharp finishing spread.
- Return all the steak to the pan with the caramelized onions and toss together 30 seconds to combine and rewarm.
- Spread the horseradish oil on the toasted rolls.
- Pile the steak and onion mixture onto the rolls.
- Serve immediately while hot, with extra horseradish oil on the side.
Chef's tip
Caramelize the onions low and slow before the steak ever hits the pan — trying to do both at once means either rushed, pale onions or overcooked meat.
